Best 5 Lemon Custards Recipes
Lemon Custards: A Delightful Treat for Any Occasion
Indulge in the delightful world of lemon custards, a classic dessert that has captivated taste buds for centuries. With its smooth, creamy texture, vibrant yellow hue, and burst of citrusy flavor, lemon custard is a treat that can be enjoyed in various forms. This article presents a collection of delectable lemon custard recipes, ranging from the classic baked custard to innovative twists that showcase the versatility of this timeless dessert.
1. **Classic Baked Lemon Custard:** Experience the essence of lemon custard in its purest form with this timeless recipe. Simple yet elegant, this baked custard features a velvety texture, a perfect balance of sweetness and tartness, and a golden-brown crust that adds a touch of rustic charm.
2. **Lemon Custard Tarts:** Elevate your dessert game with these delightful lemon custard tarts. Featuring a flaky, buttery crust and a luscious lemon custard filling, these tarts are a symphony of flavors and textures. Perfect for special occasions or as an everyday indulgence, they are sure to impress.
3. **Lemon Custard Pie:** Embrace the classic American dessert tradition with this irresistible lemon custard pie. Made with a crisp, flaky crust and a creamy, tangy custard filling, this pie is a nostalgic favorite that will bring back fond memories. Serve it with a dollop of whipped cream or fresh berries for an extra touch of sweetness.
4. **Lemon Custard Pudding:** Enjoy the comforting goodness of lemon custard pudding, a dessert that is both simple to make and incredibly satisfying. With its smooth, silky texture and bright citrus flavor, this pudding is perfect for those cozy evenings when you crave something sweet and comforting.
5. **Lemon Custard Cheesecake:** Combine the richness of cheesecake with the vibrant flavors of lemon custard in this decadent dessert. Featuring a graham cracker crust, a creamy cheesecake layer, and a tangy lemon custard topping, this cheesecake is a showstopper that will surely be the star of any gathering.
6. **Lemon Custard French Toast:** Start your day on a sweet note with this delightful lemon custard French toast. Thick slices of bread are dipped in a creamy lemon custard batter and then pan-fried until golden brown. Served with fresh berries and a dusting of powdered sugar, this dish is a delightful way to indulge in a classic breakfast favorite.
7. **Lemon Custard Crepes:** Treat yourself to a taste of French elegance with these delectable lemon custard crepes. Thin, delicate crepes are filled with a smooth and tangy lemon custard, then folded and drizzled with a sweet lemon sauce. These crepes are perfect for brunch, dessert, or as a special afternoon snack.
8. **Lemon Custard Ice Cream:** Cool down on a hot summer day with a scoop of refreshing lemon custard ice cream. Made with a creamy custard base infused with bright lemon flavor, this ice cream is a delightful treat that will transport you to a world of citrusy bliss. Enjoy it on its own or pair it with your favorite toppings for a truly indulgent experience.
NO-BAKE LEMON CUSTARDS WITH STRAWBERRIES
Ultracreamy but still ethereally light, these individual custards are set with lemon juice rather than eggs, cornstarch or gelatin. They are thick and velvety, but not overly rich, with a bright, clean citrus flavor. Based on a British dessert called a posset, the key is to simmer the cream and sugar before adding the fresh lemon juice, giving the cream a chance to thicken slightly. In this summery version, the custards are served with a topping of syrupy, sugared strawberries and a sprinkling of freshly ground black pepper, which adds a gentle spicy note without overwhelming the fruit.
Provided by Melissa Clark
Categories custards and puddings, dessert
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine cream, sugar, lemon zest and salt over medium-high heat. Bring to simmer, stirring frequently to dissolve sugar. Simmer vigorously until mixture thickens slightly, about 4 to 5 minutes.
- Remove from heat and stir in lemon juice. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
- Stir mixture, then strain through fine-mesh strainer into a measuring cup with a spout; discard zest. Pour mixture evenly into six 6-ounce ramekins or small bowls.
- Refrigerate, uncovered, until set, at least 3 hours.
- As the custards chill, prepare the strawberry topping: Toss strawberries and sugar in a small mixing bowl. Let fruit macerate at room temperature for 30 minutes to 1 hour, until the sugar is dissolved.
- To serve, top each lemon custard with some strawberry topping and grind black pepper on top.
LEMON CUSTARDS WITH LEMON VERBENA
Steps:
- Preheat oven to 325°F. Combine first 3 ingredients in medium saucepan. Boil until mixture is reduced to 1/2 cup, about 4 minutes. Add sugar; simmer until mixture is reduced to 1/3 cup, about 3 minutes. Stir in cream. Whisk yolks to blend in medium bowl. Gradually whisk in hot cream mixture. Whisk in lemon juice.
- Strain custard through sieve into 4-cup measuring cup. Divide among six 2-cup ramekins or soufflé dishes. Cover ramekins with foil. Place ramekins in 13 x 9 x 2-inch metal baking pan. Add enough hot water to pan to come halfway up sides of ramekins.
- Bake custards until just set, about 45 minutes. Remove pan from oven; let custards cool in water in pan. Transfer ramekins to refrigerator. Chill at least 4 hours or overnight. Serve chilled.
LEMON CUSTARDS
This is another one of my favorite recipes. Borrowed from one of my pastry-chef heros, Emily Luchetti, these lemon custards are about as perfect a custard as they come. Despite the heavy sounding ingredients, they are light and lemony and just wonderful. I usually serve them with a crisp cookie. They don't need any other accompaniment.
Provided by P48422
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 300 degrees F.
- Place eight 6 oz.
- ramekins in a deep baking pan.
- Put the yolks, eggs, and sugar in a bowl and whisk until smooth.
- Stir in the lemon juice and the cream.
- Pour the mixture through a very fine mesh strainer, then ladle into the ramekins.
- Place the pan with the ramekins into the oven, then fill the pan with hot water about half-way up the sides of the ramekins.
- (It's easier to fill the pan when it's already in the oven).
- Cover the pan lightly with aluminum foil and bake for about 50 minutes.
- You can tell they are done when, if you gently shake the pan, the sides are firm but the center of each ramekin, about the size of a quarter, is still jiggly like jello (not liquid!).
- That's okay- I promise.
- That means they are perfect.
- Do not overcook, or your custard will taste like scrambled eggs.
- Remove the custards from the water bath and refrigerate overnight, but for at least 6 hours.
- As they chill, they will completely firm up.
- Before serving, let them sit at room temperature for 15 minutes.
- I like to serve these with a crisp cookie, like a gingersnap.
LEMON-NUTMEG CUSTARDS
Categories Citrus Dairy Egg Dessert Bake Vegetarian Spring Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- Position rack in center of oven; preheat to 325°F. Place four 3/4-cup custard cups or soufflé dishes in medium baking pan. Whisk first 3 ingredients in large bowl. Whisk in cream, lemon juice and nutmeg. Divide equally among cups.
- Add enough hot water to pan to come halfway up sides of cups. Bake until custard is set around edges but still moves slightly in center when gently shaken, about 55 minutes. Transfer cups to rack; cool slightly. Cover; chill until cold, at least 8 hours and up to 2 days. Spoon whipped cream atop custards.
NO BAKE LEMON CUSTARDS WITH STRAWBERRIES RECIPE
Provided by dhoffmanlatter
Number Of Ingredients 10
Steps:
- In a medium saucepan, combine cream, sugar, lemon zest and salt over medium-high heat. Bring to simmer, stirring frequently to dissolve sugar. Simmer vigorously until mixture thickens slightly, about 4 to 5 minutes. Remove from heat and stir in lemon juice. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes. Stir mixture, then strain through fine-mesh strainer into a measuring cup with a spout; discard zest. Pour mixture evenly into six 6-ounce ramekins or small bowls. Refrigerate, uncovered, until set, at least 3 hours. As the custards chill, prepare the strawberry topping: Toss strawberries and sugar in a small mixing bowl. Let fruit macerate at room temperature for 30 minutes to 1 hour, until the sugar is dissolved. To serve, top each lemon custard with some strawberry topping and grind black pepper on top.
Tips:
- For a richer custard, use heavy cream instead of milk.
- If you don't have a lemon zester, you can use a fine grater.
- Be sure to strain the custard mixture before cooking to remove any lumps.
- Cook the custard over medium heat, stirring constantly, until it has thickened and coats the back of a spoon.
- Don't overcook the custard, or it will become rubbery.
- Serve the custard warm or cold, garnished with fresh berries or a dollop of whipped cream.
Conclusion:
Lemon custards are a classic dessert that can be enjoyed by people of all ages. They are relatively easy to make and can be tailored to your own taste preferences. Whether you like your custard tart or sweet, thick or thin, there is a lemon custard recipe out there for you. So next time you're looking for a delicious and easy dessert, give one of these lemon custard recipes a try.
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